Yunnan-style Steamed Chicken with Black Fungus (云南木耳蒸鸡)

云南木耳蒸鸡 (Yunnan-style Steamed Chicken with Black Fungus) is a classic dish from Yunnan Cuisine, known for its light and refreshing flavors. This dish combines tender steamed chicken with the earthy and crunchy texture of black fungus, creating a delightful combination of flavors and textures.

Yunnan-style Steamed Chicken with Black Fungus (云南木耳蒸鸡)

Ingredients

  • 1 whole chicken, cut into pieces
  • 50g black fungus, soaked and sliced
  • 3 slices ginger
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp rice wine
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1 tsp sesame oil
  • 1/2 cup chicken broth

Instructions

  1. Place the chicken pieces in a steaming dish.
  2. Spread the black fungus, ginger, garlic, and green onions on top of the chicken.
  3. In a small bowl, mix together soy sauce, oyster sauce, rice wine, sugar, salt, white pepper, sesame oil, and chicken broth.
  4. Pour the sauce over the chicken and black fungus.
  5. Steam over high heat for 30 minutes or until the chicken is cooked through.
  6. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
30g
Fat
10g
Carbohydrates
5g

Supplies

Steaming dish Small bowl

Tools

Steamer

Serving suggestions

Serve the Yunnan-style Steamed Chicken with Black Fungus with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

For extra flavor, marinate the chicken with the sauce for 30 minutes before steaming.

Cost

$15